Gamma Irradiation Coupled Packaging for Improved Nutritional and Storage Stability of Dried Indigenous Fish

This study evaluates the nutritional quality and storage stability of selected dried and gamma-irradiated small indigenous fish species- Amblypharyngodonmola (Moa), Penaeus indicus (Prawn), and Monopteruscuchia (freshwater eel) which are known for their high nutritional value and potential in addressing malnutrition. The primary objective was to optimize gamma radiation treatment (1, 2, and 3 kGy) for fresh, semi-dried, and dried fish to improve microbial safety, shelf life, and consumer acceptability without compromising nutritional integrity. The study was conducted in the Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat and Bhabha Atomic Research Centre, Mumbai for 1 year. Fish samples were subjected to standard pre-processing, dehydration (cabinet and freeze drying), and gamma irradiation at Bhabha Atomic Research Centre, Mumbai. Proximate analysis revealed increased nutrient concentration post-drying, especially in protein content (up to 75.98 ± 0.09g/100 g in P. indicus). Rehydration ratio ranged from 6.32 ± 0.02 to 7.02 ± 0.06 across species. Packaging studies using high-density polyethylene (HDPE) and low-density polyethylene (LDPE) showed HDPE to be superior in maintaining microbial quality, with significantly lower total plate counts over 60 days. Conclusion: The findings demonstrate that gamma irradiation combined with appropriate packaging is an effective, non-thermal preservation method for enhancing the shelf stability and nutritional retention of dried fish products, offering a sustainable approach to food security and public health nutrition.